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Gnocchi with Creamy Parmesan Tomato Sauce & Vegetables.

  • 2 medium
    carrots
  • 8 fl oz
    chicken or vegetable broth
  • 1 clove
    garlic
  • 2 fl oz
    heavy cream
  • 1 ½ oz
    Parmesan cheese
  • 1 (16 oz) pkg
    potato gnocchi
  • ½ (8 oz) can
    tomato sauce
  • 1 medium
    zucchini squash
  •  
    all-purpose flour
  •  
    black pepper
  •  
    butter, unsalted
  •  
    salt
  • 1
    Fill a large pot halfway with hot water from the tap, cover, and bring to a boil.
  • 2
    Meanwhile, wash and dry the fresh produce. Peel and small dice carrots. Small dice zucchini.
    2 medium carrots
    1 medium zucchini squash
  • 3
    Add carrots to the pot and cook until fork-tender, 3-5 minutes.
  • 4
    Peel and mince garlic.
    1 clove garlic
  • 5
    Add zucchini and gnocchi to the pot with the carrots; boil for 2 minutes more, then drain in a colander and set aside.
    1 (16 oz) pkg potato gnocchi
  • 6
    Return pot to the stove over medium heat. Add butter and swirl to coat.
    1 ½ tbsp butter, unsalted
  • 7
    Add garlic and flour; whisk until smooth. Gradually add broth; bring to a boil over high heat, then reduce heat and simmer, whisking occasionally, until sauce thickens, 2-3 minutes.
    2 tbsp all-purpose flour
    8 fl oz (1 cup) chicken or vegetable broth
  • 8
    Stir in the tomato sauce, cream, salt, and pepper.
    ½ (8 oz) can tomato sauce
    2 fl oz (¼ cup) heavy cream
    ½ tsp salt
    ⅛ tsp black pepper
  • 9
    Add gnocchi and vegetables back to the pot. Cook, stirring often, until heated through, 1-2 minutes.
  • 10
    Finely grate Parmesan.
    1 ½ oz Parmesan cheese
  • 11
    Divide gnocchi between bowls and top with Parmesan. Enjoy!